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Nutritional and Functional Properties of Gluten-Free Flours

National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
Author to whom correspondence should be addressed.
Academic Editor: Georgiana Gabriela Codină
Appl. Sci. 2021, 11(14), 6283;
Received: 16 June 2021 / Revised: 5 July 2021 / Accepted: 5 July 2021 / Published: 7 July 2021
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta. View Full-Text
Keywords: gluten-free flour; gram; plantain; chickpea; tiger nut; pseudo-cereal; oat; millet; teff; rice gluten-free flour; gram; plantain; chickpea; tiger nut; pseudo-cereal; oat; millet; teff; rice
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MDPI and ACS Style

Culetu, A.; Susman, I.E.; Duta, D.E.; Belc, N. Nutritional and Functional Properties of Gluten-Free Flours. Appl. Sci. 2021, 11, 6283.

AMA Style

Culetu A, Susman IE, Duta DE, Belc N. Nutritional and Functional Properties of Gluten-Free Flours. Applied Sciences. 2021; 11(14):6283.

Chicago/Turabian Style

Culetu, Alina, Iulia E. Susman, Denisa E. Duta, and Nastasia Belc. 2021. "Nutritional and Functional Properties of Gluten-Free Flours" Applied Sciences 11, no. 14: 6283.

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